Business Strategy and Profitability Features
Creepy vs. OK: Is there a disconnect on restaurant tech between brands, customers?
by S.A. Whitehead — Food Editor, Net World Media Group
Ever heard the term, "creepy tech"? If you lead a brand with even passing participation in restaurant tech, you probably should have, at least according to…
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From turmeric to talking it out: Expert advice on restaurant worker stress reduction a year after Anthony Bourdain's death
by S.A. Whitehead — Food Editor, Net World Media Group
A little more than one year after famed celebrity chef, Anthony Bourdain's death by suicide, we take a look about one culinary educator and chef recommends to…
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Making menu boards pay big QSR dividends
by Bradley Cooper — Editor, Connect Media
Spend more on menu boards? QSR operators might like to do that, but doubt that it will pay off enough in this super-competitive, squeaky tight margin market.
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Restaurant designer to QSR brands: Will you let tech build or block customer connection?
by S.A. Whitehead — Food Editor, Net World Media Group
Does your QSR's accommodation for, and use of restaurant tech impinge or improve upon your customer experience? A noted restaurant designer told a crowd at the…
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Subway father-daughter teams a Dad's Day delight
by S.A. Whitehead — Food Editor, Net World Media Group
This Sunday is a day for the patriarch of the family, but at Subway it might also be a day that dad's delight and give thanks for the precious gift of…
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Live webinar: Boosting the employee experience
by Judy Mottl — Editor: RetailCustomerExperience.com & DigitalSignageToday.com, Connect Media
Retail, restaurant and service employees play a critical part in a rewarding customer experience and that's why the employee experience must be as fulfilling…
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Your QSR's workplace culture: Brand builder or buster?
by S.A. Whitehead — Food Editor, Net World Media Group
Think workplace culture doesn't show through to your customers? Think again. In fact, poor feedback about your brand through venues like social media and even…
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Are your interview questions breaking the law?
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
A pair of legal experts summarize what employers can and cannot ask job applicants, along with other changes related to employer/employee relations.
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From Chick-fil-A to Mongolian stir-fry: Rethinking the remodel for limited-service franchises
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
When introducing a remodel, franchise organizations need to have a plan that includes soliciting input from franchisees as well as keeping employees informed…
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AI-powered dietary tool aims to amp up restaurant margins, satisfy customers
by S.A. Whitehead — Food Editor, Net World Media Group
Diners increasingly want control over how they eat, just as restaurant owners increasingly want more control over their margins and customer experience…
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'Paying' fair: The push for restaurants, retailers to take cash
by David Jones — Editor, Networld Media Group
The push is on in U.S. cities and states to mandate that restaurateurs and other merchants accept cash to ensure equal accessibility to everyone. What's…
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Delivery: Why it's a big deal for small-town QSRs
by S.A. Whitehead — Food Editor, Net World Media Group
Small-town and rural customers want delivery just as much as any major metro dweller, but third-party companies have been slower to launch in these seemingly…
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What difference do women make in QSR leadership anyway? KFC, Subway detail the brand-boosting benefits
by S.A. Whitehead — Food Editor, Net World Media Group
Granted, there is a lot of news about the absolute need for women in both leadership and the rank and file of the QSR industry. But why? What difference does…
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Subway, Yum cultures help elevate women to QSR leadership amidst industry strewn with challenges
by S.A. Whitehead — Food Editor, Net World Media Group
What impedes female QSR professionals en route to the top of the world's biggest chains? And what difference can women make once they reach the C-level? Female…
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3 restaurateurs' views on amping up QSR catering sales through social media
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Social media has delivered new marketing opportunities for restaurants, but it has also raised the bar, especially since customers now expect catering services…
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Doing the digital advertising dance: 3 brands talk about getting in step
by Bradley Cooper — Editor, Connect Media
Top executives from Your Pie, Fazoli's and Wings Etc. recently shared their challenges and successes in keeping up with the rate of change in digital…
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Leveling the limited-service playing field: 3 brands talk about 'democratized' dining
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Limited-service restaurant startup and operation is easier than ever thanks to forces that level the playing field, like third-party delivery and commissary…
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Foretelling QSRs' future: How big a role will AI, virtual or augmented reality play?
by Bradley Cooper — Editor, Connect Media
From virtual and augmented reality to artificial intelligence, more technology is definitely coming to basic QSR operation. But how much and how quickly? Those…
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Restaurant tech experts: Tech is pushing QSRs 'away from counter,' toward collaboration
by S.A. Whitehead — Food Editor, Net World Media Group
Restaurant tech experts at Omnivore, Rosnet, Givex and Kallpod tell QSR leaders what to watch when it comes to technology investment.
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Food marketing guru Fogelson tells brands why knowing thyself, now means knowing thy cause
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Food marketing sage and former Food Networking and Cooking Channel Senior Vice President of Marketing and Brand Strategy Susie Fogelson has made a career of…
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